Executive Training
Advanced Bakery
Course
Os produtos locais tradicionais são um importante elemento de atração turística e a ligação entre a gastronomia e o turismo pode ser determinante na construção de uma vantagem competitiva para os destinos turísticos.
O Pão faz parte da identidade gastronómica nacional e está presente em todas as mesas. A importância da inovação e criatividade, aliada à ênfase em produtos naturais/ biológicos, pode fazer a diferença num produto base da alimentação como o pão.
Objetivos
- Know how to design a bakery;
- Know the management tools of a bakery;
- Know and apply the Hygiene and Food Safety standards;
- Know the origin of flours and their production;
- Prepare doughs, yeast and baking;
- Apply different cooking techniques;
- Make bread from different regions of the country and the world.
Recipients
- Former students of Technological Specialisation Courses (CET) in Confectionary Management and Production, Kitchen Management and Production, Hotel Management - Food and Beverage;
- Former students of level IV courses in the hotel and tourism industry;
- Other students holding professional courses in the area and/or higher education courses in hotel and tourism;
- Professionals from the sector;
- Entrepreneurs interested in developing activity in the sector.
Contents
- Bakery Techniques
- Regional Portuguese and National Bakery
- International Bakery
- Dietetic and Functional Bakery and I&D in Dietetic and Functional Bakery
- Creative Bakery
- Bakery Congeneric Products
- Business Creation and Management
- Service
- Legislation
- Hygiene and Food Safety
Next Actions
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